Ingredients

1 bunch basil leaves

1 handful pine nuts

2 L garlic clove

2 splashes olive oil

300 ml cream

3 x eggs

1 pinch salt

3 g flour

1 cup raw green prawns

Method

Firstly to make the fettuccine combine flour eggs and salt until crumbled then mix together into a ball. Kneed for 10 minutes then cover in cling rapper and refrigerate for 20 minutes. Using a pasta maker set it to 1 and glide the pasta through it then do this again on number 2 setting. Repeat this action by changing the settings from 2, 4, 6, 7. Then place through the fettuccine setting to get even long pasta.

Next make the pesto by combining basil, pine nuts, garlic, salt , parmesan cheese and olive oil in a food processor until fine and creamy.

For the sauce heat a pan with a drizzle of olive oil one hot add in prawns . Once they turn pink add in pesto and coat the prawns in it, add cream , salt , pepper and simmer until thickened.

Bring a pot of boiling water with a pinch of salt to the boil. Add in pasta for 6 minutes or once cooked to your liking then drain.

Place pasta in a serving plate and pour sauce on top. Garnish with diced tomatoes and red onion.